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Norman's Restaurant Review: Foodies know Norman Van Aken's “New World Cuisine,” a term he coined to describe his unique blend of ingredients from Latin America, the Caribbean, southern U.S. and Asia. Van Aken closed his eponymous South Florida restaurant, and the Central Florida Norman’s at The Ritz-Carlton Orlando, Grande Lakes, gives fortunate diners a taste of his celebrated cuisine. The menu may feature starters such as tapas-size fried green tomatoes with queso fresco; Russian osetra caviar with lemon crema; yuca-stuffed crispy shrimp with sour orange mojo; hot-smoked trout salad; and Brazilian-style cracked conch chowder with saffron, orange and star anise flavors. Entrées can range from Florida Gulf cobia with Zellwood corn crema, avocado and black truffle; scallop aguachile with caviar and mango enchilada; rack of lamb in mole verde sauce with fall squash and guava-tamarind gastrique; and chimichurri rojo New York strip steak with potato confit and smoked cauliflower purée. The dining room features a dramatic 10,000-bottle wine vault built in its center.